Betty Crocker's Entertaining Basics: Learning to Entertain with Confidence
Author: Betty Crocker Editors
Betty Crocker will help you entertain with confidence!
With Betty Crocker's Entertaining Basics, you can cook delicious food and be relaxed and organized when your guests arrive. Your home and table will look gorgeous, and best of all, you'll have a great time at your own party!
Betty's Entertaining Equation is Good Company + Good Food + Good Planning = Great Time!Each piece of the equation helps you make the right decisions for your party and we'll walk you through every step. Here are some of the reasons your parties are sure to be terrific:
100 great recipes for entertaining, from casual to elegant
10 great menus for fantastic get-togethers, with meal preparation planners that cover every detail
Holiday menus for Thanksgiving, Christmas and Easter, including meal preparation planner and decorating ideas
Special decorating projects that make your table look great
How-to photos that take the mystery out of cooking
Helpful tips and hints that make you the expert on easy substitutions, make-ahead information, simple serving suggestions and great presentation ideas
Other essential information such as how much food to make for a crowd, quick-to-fix party foods, dealing with guests with special diets, stocking a bar, pairing food with wine, and much more.
Look this: Off the Shelf Cooking or A Nantucket Christmas
Foster's Market Cookbook: Favorite Recipes For Morning, Noon, and Night
Author: Sara Foster
For more than a decade, Foster’s Markets have been cooking and baking foods made fresh each day from ingredients picked locally at the peak of flavor. Now Sara Foster shares more than two hundred delicious recipes, providing modern takes on favorite home-style classics.
The Foster’s Market Cookbook features old-fashioned ideas about how good food should taste and new-fashioned ideas about prep times and the use of high-quality prepared ingredients. Filled with eighty color photos, this is the perfect cookbook to refer to over and over again for everyday meals or for entertaining, whether it be for two or for twenty.
Before moving to Durham, North Carolina, Sara worked alongside Martha Stewart in the kitchen of Martha’s catering business. When she opened her own catering company, Sara kept her food simple yet soulful, trusting the complex flavors of seasonal ingredients. This same basic principle guides the daily offerings at Foster’s Markets in Durham and Chapel Hill. Each week the markets serve nearly a thousand customers hungrily searching out Sara’s innovative, new-style home cooking. And now food lovers everywhere will be able to prepare with ease sumptuous dishes such as Roasted Chicken, Sweet Potato, and Arugula Salad; Herb-Grilled Salmon with Fresh Tomato-Orange Chutney; and Risotto Cakes with Roasted Tomatoes and Foster’s Arugula Pesto. Also featured are a host of wonderful desserts, such as Lemon Chess Pie with Sour Cherries and Chocolate Espresso Layer Cake with Mocha Latte Frosting.
Featuring mouthwatering favorites from the market and dozens of helpful sidebars that discuss ingredients, techniques, and make-aheadtips, The Foster’s Market Cookbook provides all you need to know to make the most of every season’s finest offerings.
Publishers Weekly
In the tradition of the Barefoot Contessa Cookbook, Foster has put together favorite recipes featured at her two Foster's Markets (where she prepares and sells seasonal dishes) in Durham and Chapel Hill, N.C. Much of the food is simple and depends on fresh, quality ingredients enhanced by herbs and spices for its success. Starting with a wide selection of muffins and breads, such as the moist Granny Foster's Banana Walnut Bread, the book covers a range of breakfast and brunch dishes before moving on to soups, stews, chilies and the more traditional sandwiches, spreads and snacks of a gourmet market store. The Proven al White Bean Dip is given an unusual twist with sun-dried tomatoes and capers, and the Curried Chicken Salad is paired with whole-grain or pumpernickel bread for a savory combination. The salads, sides and entrees such as the Mediterranean-inflected Saut ed Chicken Breast with Artichokes, Lemons and Capers or the Roast Leg of Lamb Stuffed with Italian White Beans and Spinach show influences from other cultures from Italy to Asia. Old-fashioned desserts like Chocolate Chip Cookies and Chocolate Pound Cake round out the book. Enhanced with photos and scattered sidebar tips, the book is well designed and user-friendly, making it a welcome addition for those who plan their meals with the seasons. (On sale Apr. 23) Forecast: While the colorful cover will draw browsers, most people outside of North Carolina won't be familiar with Foster's Market. Martha Stewart's endorsement is a plus. Copyright 2002 Cahners Business Information.
Library Journal
Owner of the popular Foster's Markets in Durham and Chapel Hill, NC, Foster re-creates the recipes that have made her store a destination for shoppers looking for fresh, high-quality prepared foods. Foster, a former member of Martha Stewart's catering team, has appeared several times on the popular show, and Stewart herself offers the book's foreword. (Is this a new twist on celebrity cookbooks, with the author just one degree of separation from the real star?) Foster's recipes feature bold flavors and casual presentation; most are simple, relying on high-quality ingredients instead of complicated techniques for their savor. There are no great surprises here but no real detractions either. Most of the recipes reflect Foster's expertise with New Southern cooking, though plenty feature more exotic ingredients, such as Rack of Lamb with Jalape$o-Honey Mustard Glaze and Balsamic Reduction. The publisher compares this work to Ina Garten's The Barefoot Contessa Cookbook, a claim supported by the recipes and promised color photographs of bountiful and beautiful foodstuffs. Smaller libraries will probably require only one of these titles; buy according to demand. Devon Thomas, Hass Assocs., Ann Arbor, MI Copyright 2002 Cahners Business Information.
Table of Contents:
| Foreword | vii | |
| Acknowledgments | ix | |
| Introduction | xv | |
| Breakfast and Brunch | 2 | |
| Soups, Stews, and Chilies | 50 | |
| Sandwiches, Spreads, and Snacks | 84 | |
| Salads and Sides | 108 | |
| Entrees | 152 | |
| Foster's Old-Fashioned Favorites | 202 | |
| Market Desserts | 240 | |
| Bibliography | 301 | |
| Index | 305 |
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